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JRPfeff 9 years, 1 month ago.
I really am/was disappointed…thanks to all for the congrats-although I had a job, hours were being cut horribly. I sure wish I could have experienced all the fine sausages/pie.[:)][:)]
I really am/was disappointed…thanks to all for the congrats-although I had a job, hours were being cut horribly. I sure wish I could have experienced all the fine sausages/pie.[:)][:)]
The Bratwurst are here, the Bratwurst are here!
The Bucyrus Bratwurst arrived via FedEx this morning, thanks to one Mr. Michael Hoffman of Gahanna, Ohio. Looks to be about two pounds worth, eight Brats in all. They’re resting comfortably in my freezer until it’s time for them to come into service.
JRPfeff, you’ll need to reserve one Smoke Day grill for actual grilling. Or better yet, maybe we can meet up with you or Pie Diva sometime ahead of SmokePieDayFest, pass the Brats off to you, and they can be smoked, Texas style. Whaddaya think Mr. Hoffman; you know these links better than us. Should we stick to grilling, or would smoking them be appropriate?
Thanks to Michael Hoffman for squaring up on our bet (for those who don’t know what I’m referring to, see this thread: http://www.roadfood.com/Forums/going-through-Minnesota-m691730.aspx http://www.roadfood.com/F…Minnesota-m691730.aspx ). We will think happy thoughts about him and lleechef as we chow down on May 26th.
Buddy
Michael,
You and Evelyn Waugh were drinking buddies weren’t you? I heard he loved a good bratwurst with his ale.
CC,
The “actual” name for the numerous stuffed jalapeno recipes out there is no less vulgar: Atomic Buffalo Turds. In polite society (I’ve heard) they simply refer to them as A.B.T.s. Not sure there’s that much to be embarrassed about though. I mean, camels DO have toes, and ya gotta call them something…
Buddy
Congratulations. Amazing that you were hired despite your past as a sumo wrestler and muskrat trapper.
I sure was sweating, Mr. Hoffman!!LOL![:D]
Speaking of sweating, you should have seen everyone after their first bites into to those habenero hot links from Ohio. [woot] [;)]
Thank you Michael for your contribution to Smoke Day. We had Brad Screamingchicken prepare them over charcoal on one of the Weber’s. I think he did a masterful job of fully cooking them and achieving just the right amount of char on the casings. Special homage was paid by only allowing the one appropriate mustard on the brats, Bertman Original Ball Park Mustard, of course.
The Bucyrus brats were found to have a different flavor profile from typical Wisconsin brats. We think they were made from veal and had different spices than what we normal eat. Overall a very good sausage and a great addition to Smoke Day.
Smoke Day?
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